Homemade Pappardelle with Bolognese Sauce

Ingredients

• 0.8 pound bacon chopped
• 5 tablespoons butter 
• 0.8 cup carrots chopped
• 1.3 cups celery chopped
• 1.5 cups wine dry white
• 2 large garlic clove chopped
• 0.8 pound ground venison 15% ( fat)
• 7 tablespoons olive oil extra virgin extra-virgin
• 2 cups onion chopped
• 1 cup parmesan cheese freshly grated for passing
• 1.5 pounds ground sausage italian
• 7.5 ounces tomato paste 
• 1.5 cups milk whole

Equipment

• bowl
• pot

Directions

1. Melt butter with oil in heavy large pot overmedium heat.
2. Add next 4 ingredients. Sautéuntil vegetables are soft but not brown, 12to 14 minutes.
3. Add beef, sausage, venison,and bacon. Increase heat to high. Cook untilmeat is brown, breaking into small pieceswith back of spoon, about 15 minutes.
4. Stir in milk, wine, and tomato paste.Reduce heat to low. Simmer until sauceis thick, flavors blend, and juices arereduced, stirring occasionally, about 1 hour15 minutes. Season with salt and pepper.DO AHEAD: Can be made 2 days ahead. Cool1 hour. Chill uncovered until cold, thencover and chill. Rewarm over low heat.
5. Cook pasta in very large pot of boilingsalted water until just tender but still firm tobite, stirring often, 4 to 5 minutes if cookingimmediately or 5 to 6 minutes if previouslychilled.
6. Drain, reserving 1 cup cookingliquid. Return pasta to same pot.
7. Add warm
8. Bolognese and 1 cup cheese. Toss overmedium heat until heated through, addingreserved cooking liquid by 1/4 cupfuls if dry.Season with salt and pepper.
9. Transfer pasta to large shallow bowl.
10. Serve, passing additional cheese.
11. Pour a medium-bodiedred, like the Michele Chiarlo 2007 Barberad'Asti "Le Orme" ($15, Italy).
12. Antelope sausage andvenison burgers (a.k.a. ground venison) areavailable from exoticmeatsandmore.com.You can also buy ground venison frombrokenarrowranch.com.
13. Bon Appétit